• Prepare white or yellow cake mix according to the directions.
• Spray mold with non-stick spray and fill with 1/2 cup of cake batter.
• Bake 17-20 minutes.
• Let cake cool
• Cover with a layer of white frosting.
• Refrigerate for five minutes, then add another layer of white frosting.
• Add blueberries and raspberries to the center of the cake.
• Cut the remaining blueberries and raspberries in half and add around the bottom of the cake.

Raspberry Puree

• If you're making the raspberry puree combine 1/2 cup of raspberries, water and sugar in a small saucepan.
• Cook over medium-low heat, stirring frequently, until it thickens into a puree consistency (approx 10 minutes).
• Push the puree through the strainer to remove the seeds. 
• Drizzle over berry cake.
• Enjoy!